I just recently polished off a keg of a grapefruit ipa I did with grapefruit zest in boil and peel in the keg for a day... Probably most solid beer so far. I gave it to a guy a manager at a morebeer store room and he said he would have rated it 38-39, higher if the grapefruit wasnt as prominent as it was.
It is hard to get the strong citrus flavor I want sometimes without the peel is all I am saying.
I wonder why it came out tasting that wet dog way...

I just recently polished off a keg of a grapefruit ipa I did with grapefruit zest in boil and peel in the keg for a day... Probably most solid beer so far. I gave it to a guy a manager at a morebeer store room and he said he would have rated it 38-39, higher if the grapefruit wasnt as prominent as it was.
It is hard to get the strong citrus flavor I want sometimes without the peel is all I am saying.
I wonder why it came out tasting that wet dog way...

Guessing the peels of the two in question hold different amounts of zestyness

My new batch seem to slow and I just gave it a quick spin back to bubbling again the EH lemonade It is a hard batch but well worth it has become a favorite long side my dos esquis

I like to put jalapenos in my lemonade and let it sit for a day or two before I drink it, I searched online to see if anyone else does this since it was just something that sounded good to me and found a few alcoholic jalapeno lemonade recipes that appear to be more popular down south. They are all made with vodka but I am considering brewing this up and dry hopping with fresh jalapeno for two days. I will scrape the seeds out first. Any thoughts?